Virginia Pound Cake

Toasted pound cake slices spread with butter make an excellent breakfast treat.

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 5 eggs
• 3 cups cake flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder

Instructions

1. Cream together butter and shortening.
2. Add sugar and continue to cream until perfectly smooth, about 10 minutes.
3. Add eggs one at a time, beating until well blended.
4. Add cake flour a little at a time.
5. Slowly add milk, then flavorings.
6. Add baking powder LAST. (This is a lighter and better blended mixture if electric mixer is used.)
7. Grease and flour* a large Bundt pan (or line with foil and grease and flour* a large tube pan or a small tube pan and a loaf pan).
8. Pour cake batter into pans and place in a cold oven.
9. Turn temperature to 325 degrees F or 350 degrees F, and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon.
10. Cool slightly and remove from pan.
11. Can be served as a base for strawberry shortcake.

Notes

* For best results, use our Pan Release!

Freezes well.